The Art of Beef Wellington 英式經典 威靈頓牛柳精修班

Learn the full craft of Beef Wellington, from preparing the pastry, beef to assembling, baking, and finishing with a classic sauce Bordelaise. Students will learn the techniques, structure, and temperature control behind the dish while making their own Wellington from scratch to take home!

學習威靈頓牛排的完整製作工藝，從準備酥皮、牛肉到組裝、烘烤，最後淋上經典的波爾多醬汁。學員們將學習這道菜背後的技巧、結構和溫度控制，並親手製作屬於自己的惠靈頓牛排帶回家！Chef Taran Chadha 擁有逾 20 年廚藝經驗，曾於紐約意大利餐廳及香港 Black Salt、Pondi 任職主廚，現為香港國際學校食品科技導師。
 
🧑🏻🍳🥘What You'll Make & Learn課程重點內容：
- How to make "pâte feuilletée rapide", or quick puff pastry.
如何製作威靈頓牛排酥皮。
- How to fold, turn, and layer the pastry to build flakiness.
如何折疊、翻轉和分層酥皮，使其酥脆。
- How to break down a whole beef tenderloin, identify the different sections, and learn which cut is best for Wellington.
如何分解整條牛裡肌，辨識不同部位，並了解哪種部位最適合製作威靈頓牛排。
- How to use off-cuts from trimmings to make a beef mousse filling.
如何利用邊角料製作牛肉慕斯餡料。
- How to make mushroom duxelles, a mixture of finely chopped mushrooms cooked down with aromatics.
如何製作蘑菇醬（duxelles），將切碎的蘑菇與香料一起熬煮而成的醬料。
- How to prepare spinach crêpes.
如何製作菠菜薄餅。
- How to roll, layer, and seal a Wellington properly.
如何正確捲起、分層和封口惠靈頓牛排。
- Understand cooking temperatures and thermal control for the perfect bake.
了解烹飪溫度和溫度控制，以獲得完美的烘焙效果。
- How to make sauce Bordelaise, a red wine and shallot reduction, to finish the dish.
如何製作波爾多醬（sauce Bordelaise），一種用紅酒和紅蔥頭熬製的醬汁，為這道菜畫上完美的句號。
- How to make two styles of Beef Wellington: a chef-demonstrated carving-style Wellington, and an individual petite tenderloin Wellington for students to make themselves.
如何製作兩種不同風格的惠靈頓牛排：一種是由廚師示範的現切式惠靈頓牛排，另一種是供學生自己製作的小份牛裡肌惠靈頓牛排。

📆Class Dates & Times 上課時間表：
14/6 (SUN) 09:00-13:00
28/6 (SUN) 09:00-13:00
11/7 (SAT) 09:00-13:00
25/7 (SAT) 09:00-13:00

Class Fee學費: $1860/ student
Class will be conducted in English. 課程將以英語授課。
 
🍝You'll take away學員可帶走:
- A chef-made sharing portion of Beef Wellington to enjoy in class.
由主廚精心製作的威靈頓牛排（可供分享），供課堂享用。
- Your own handmade uncooked petite Beef Wellington to bake at home, made as either 1 x 300g beef fillet Wellington or 2 x 150g beef fillet Wellingtons.
一份您自己製作的迷你惠靈頓牛排（生肉），可在家中烘烤，可選一份300克牛柳惠靈頓牛排或兩份150克牛柳惠靈頓牛排。
- Sauce Bordelaise to complete the dish
波爾多醬汁，為這道菜錦上添花。
 
🧑🏻🍳MEET THE INSTRUCTOR
Chef Taran Chadha brings 20 years of kitchen experience - from early stints in New York Italian restaurants, to owning his own place (Black Salt & Pondi in Sai Ying Pun) and corporate chef roles across cuisines in Hong Kong. He also teaches food technology at international school in Hong Kong. [www.taran-chadha.com]